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Dal Makhani

From https://www.indianhealthyrecipes.com/dal-makhani-recipe/

Ingredients (1 cup = 240ml )

Ingredients for dal makhani

  • 500g whole black lentil or sabut urad dal or black gram

  • 250g red kidney beans (substitute with black gram)

  • 1L water for pressure cooking – more for pot

  • 1 small bay leaf or tej patta (optional)

  • 50 g butter or oil

  • 1 medium onion finely chopped

  • 2 medium tomatoes fine chopped deseeded or 100g tomato puree

  • 15 g garlic

  • 15 g ginger

  • 1 green chilies slit optional or hari mirch

  • Salt as needed

  • 500 ml water to add later (half cup each time while simmering)

  • 100 ml cream or soy cream

  • 2 tsp cumin or jeera

  • 2 green cardamoms or elaichi (optional)

  • 1 tsp cinnamon

  • 2 cloves or laung (optional)

  • 1 small black cardamom or badi elaichi (optional)

  • 1/2 tsp turmeric powder or haldi

  • 1 tsp cayenne powder or lal mirch powder

  • 1 tsp garam masala

  • 1 tsp coriander powder or daniya powder (optional)

  • 1/2 tsp kasuri methi or dry fenugreek leaves (optional)

  • 1/8 tsp hing or asafoetida (optional)

  • 1 tbsps butter or 1 tbsp cream for Garnish

Procedure

  • Wash urad dal and rajma together several times and soak overnight or at least for 4 to 5 hours.

  • Rinse both the lentils a few times. 

  • Then drain and add them to the cooker or pot.

  • Add bay leaf.

  • Add water

  • Cook until soft.

  • Both urad dal and rajma must cook to very soft. When mashed with a spoon the dal and rajma must be soft and get mashed well easily.  If not then pour another half cup water and continue to cook for another 3 whistles on a medium heat. 

  • Heat a heavy bottom pot / pan or handi with butter or oil. 

  • Add all whole spices – cumin, cardamoms, cloves & cinnamon. All spices are optional except cumin. Allow to crackle. 

  • Then add hing, ginger garlic and green chilli. Saute until aromatic.

  • Next throw in the onions and fry until they turn golden. 

  • Then transfer tomato puree, turmeric, chilli powder, garam masala, coriander powder (optional) and salt. 

  • Saute well until the masala leaves the pan.

  • Pour the cooked dal or lentils along with the stock.

  • Stir and cook on a a low flame until the dal thickens. I cook for about 60 mins stirring often in between to prevent burning the bottom.  Slow cooked dal tastes best.

  • You will need to add half cup water when ever the dal thickens. It may need about 1 to 1½ cup water more as and when needed. 

  • You will be left with a thick creamy dal makhani. Sprinkle kasuri methi if using. Pour cream and stir. Turn off the stove & keep it covered.

  • Garnish dal makhani with butter or cream, coriander leaves & ginger juliennes. Serve dal makhani with naan, basmati rice, roti or jeera rice.